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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A fantastic summer evening salad. I used medium chilli sauce, which was just right for us. One of the best salads we've had recently!! from Mexican,healthy ways with a favourite cusine. Ingredients:
1 lb cooked peeled prawns |
1 lime, juice of |
3 tomatoes |
1 avocado, ripe but firm |
2 tablespoons hot chili sauce |
1 teaspoon sugar |
2/3 cup sour cream (i used fat free sour cream) |
2 heads little gem lettuce, separated into leaves (i used baby greens) |
salt and pepper |
fresh basil leaf, to garnish |
green bell pepper, cut into strips to garnish |
Directions:
1. Put the prawns in a large bowl,add the lime juice and salt and pepper.
2. Toss lightly, then leave to marinate.
3. Cut a cross in the base of each tomato.
4. Place them in a heat proof bowl and pour over boiling water to cover.
5. After 3 minutes, lift the tomatoes out with a slotted spoon and plunge them into a bowl of cold water.
6. Drain, the skins will have begun to peel back easilly from the crosses.
7. Skin the tomatoes completely, then cut them in half and squeeze out the seeds.
8. Chop the flesh into 1/2 inch cubes and add to the prawns.
9. Cut the avacado in half, remove the skin and seed, then slice the flesh into 1/2 inch chunks.
10. Add it to the prawn and tomato mixture.
11. Mix the hot chilli sauce, sugar and sour cream in a bowl.
12. Fold into the prawn mixture.
13. Line a bowl with the lettuce leaves, then top with the prawn mixture.
14. Cover and chill for at least 1 hour, then garnish with fresh basil and strips of green pepper.
15. Crusty bread makes a perfect accompaniment.
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